[
한국식품위생안전성학회지
] Vol.34, No.1
|
2019
응고제와 침지제의 pH 조절에 따른 곤약의 저장성 강화
Enhancement of Konjac Storage by Controlling pH of Coagulant and Soaking Liquid
Keyword : Konjac jelly, Molding process, pH 11.5, Soaking liquid
Author's : 최웅규
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